Beef and Red Wine Casserole
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 500 g diced beef (oyster blade steak is good)
- 2 garlic cloves, minced
- 1 onion, diced
- 1 (10 3/4ounce) can condensed tomato soup
- 1 (14 1/2ounce) can chopped tomatoes
- 1 chili, chopped (optional)
- 3⁄4 cup red wine (I use Shiraz Cabernet)
- 1 carrot, sliced
- 1 parsnip, sliced
- 1 cup beef stock
- 1 pinch paprika
- salt and pepper (to season)
Directions
- Brown the beef, garlic and onion in a large pot.
- Add remaining ingredients and cook on low for approximately one hour.
- You can adjust the consistency of the sauce by adding extra stock if too thick or some cornflour and water mixture if too thin.
- Serve with either spiral noodles or mashed potatoes and crusty bread.
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